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Just Cook It!

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Just Cook It! By:Justin Chapple Published on 2018-05-01 by Houghton Mifflin Harcourt Delicious, fun, and easy recipes and tips for everyday cooking from Justin Chapple, Food & Wine’s test kitchen whiz and TODAY show regular Justin Chapple may have trained at the French Culinary Institute, but he knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. Now Justin is the host of Food & Wine’s award-nominated Mad Genius Tips video cooking series, and appears regularly on TODAY and other television shows as their resident kitchen hack expert. In his job as the Deputy Editor of the test kitchen, he’s often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 145 mouthwatering recipes like Avocado Pizza with ...
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Milk Street: Tuesday Nights

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Milk Street: Tuesday Nights By:Christopher Kimball Published on 2018-10-16 by Little, Brown More than 200 simple weeknight dinners that deliver big weekend flavors in under an hour--with many that take only 25 minutes--from Christopher Kimball, one of Epicurious' 100 Greatest Home Cooks of All Time. At Christopher Kimball's Milk Street, Tuesdays are the new Saturdays. That means every Tuesday Nights recipe delivers big, bold flavors, but the cooking is quick and easy--simple enough for the middle of the week. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver big flavors in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients. These fresh, flavorful meals come together in minutes, such as Miso-Ginger Chicken Salad Rigatoni Carbonara with Ricotta Vietnamese Meatball Lettuce Wraps...
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Scents and Flavors

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Scents and Flavors By: Published on 2017-05-02 by NYU Press This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup—an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surp...
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